Blackberry Slump

The winey, warm taste of bubbling blackberries topped with the simplest possible biscuit-like crust has broken the blogging hiatus this summer. My six-year-old has been asking for weeks now when I would make this summer’s blackberry slump. He mostly likes … Continue reading → ... Read more »

Blackberry Slump

The winey, warm taste of bubbling blackberries topped with the simplest possible biscuit-like crust has broken the blogging hiatus this summer. My six-year-old has been asking for weeks now when I would make this summer’s blackberry slump. He mostly likes saying the word slump, as do I, and today was the day.

My arms and ankles still show the tell-tale signs of picking blackberries on an empty lot where you fight your way too far into the thicket for the biggest and best looking berries. Eight pints of barely sweet jam flavored with lime zest and just a little cinnamon are safely in the basement and the rest made this dessert the epitome of summer desserts.

I’m sure juicy peaches and/or plums would work well as would other berries.

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Blackberry Slump
–inspired by Carol Boutard of Ayers Creek Farm

This is not a very sweet dessert. If you prefer things on the sweeter side feel free to increase the sugar a bit.

Preheat oven to 375

3 pints (or slightly more) blackberries
Zest of one lemon, divided (half for the berries half for the batter)
Juice of half a lemon or more if your berries are very sweet
1/3 cup sugar

Mix the above (only have the zest though) gently in a large, deep  (10-11 inch) pie dish (as pictured) or a 8 x 13 or other similarly sized baking dish.

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1 cup whole wheat pastry flour
1 cup all-purpose flour
Scant 1/2 cup sugar (about half way between 1/3 and 1/2)
Remaining lemon zest (see above)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk
4 tablespoons melted butter
2 tablespoons Turbinado, Demerara or other crunchy, coarse sugar (optional but very fun)

In a mixing bowl whisk dry ingredients thoroughly. Add milk and melted butter all at once and whisk quickly and until just combined. Pour/spread over berries. You don’t need to cover them perfectly or evenly.

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Sprinkle on the coarse sugar and bake for  35 – 45 minutes until the berries are bubbling around the edges and the crust is golden brown.

Let rest for a bit. Serve warm with barely sweetened whipped cream. Eat the rest for breakfast or share with your neighbors. It’s awfully good on a warm summer’s night.

Ellis testing whether it's done. No toothpick needed!

Ellis testing whether it’s done. No toothpick needed!

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